Tex‑Mex Chili Cheese Dog Enchilada Bake
A cozy, cheesy mash‑up with a Tex‑Mex twist—hot dogs, chili, cheese, and a burst of enchilada flavor.
Ingredients:
10 oz frankfurter hot dogs (about 8–10), whole
1 lb ground beef
1 (15 oz) can no‑bean chili
1/2 cup enchilada sauce (mild or medium)
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder
Salt and black pepper, to taste
1 cup shredded Monterey Jack
1 cup shredded cheddar
Butter or cooking spray (for greasing baking dish)
Instructions:
Preheat oven to 375 °F and grease a 9×13 baking dish.
Brown the hot dogs in a skillet over medium heat until lightly seared; set aside.
In the same skillet, cook ground beef until browned and drain excess fat.
Stir in chili, enchilada sauce, garlic powder, cumin, chili powder, salt, and pepper. Simmer for 3–4 minutes.
Spread the chili mixture evenly in the greased baking dish.
Arrange hot dogs on top in neat rows.
Sprinkle Monterrey Jack and cheddar evenly over the top.
Bake uncovered for 15–20 minutes until cheese is melted and bubbling.
Let it rest for a few minutes before serving. Enjoy!
